Monday, December 10, 2007

cognac almond truffles in a tin

1/2 pound chopped bittersweet chocolate
2 tablespoons butter
2 egg yolks
1 tablespoon cognac
3/4 cup toasted sliced almonds

Melt chocolate in the top of a double boiler. Stir in butter until melted. Remove from heat. Whisk in the eggs until glossy. Add cognac and refrigerate until solid. Using a teaspoon scoop small balls of the mixture onto a baking sheet lined with wax paper. Rolls the truffles in almonds. Refrigerate.

1. Drop each truffle into a foil candy cup
2. Layer with tissue paper in a cute tin
3. Wrap a ribbon around the tin

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